Football Food!
I like eating.
Everyone who knows me knows that. I am sure many of you do to and also enjoy cooking. Since we’re getting close to our first game I wanted to make a thread where we could share any football recipes we have.
Here are some of mine right after the break.
Pizza Dip!
1 8 oz. package of cream cheese softened
1/2 cup of sour cream
1 teaspoon of oregano, 1/8 teaspoon garlic powder, 1/8 teaspoon crushed red pepper
1/2 cup of pizza sauce
1/2 cup or more of pepperoni (grated up in small pieces)
1/4 cup onion (optional)
1/4 cup green pepper (optional)
1/2 cup shredded mozzarella cheese or a little more
serve with veggies or crackers
In small bowl, beat the cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in a 9 or 10 inch quiche dish or pie plate. Spread pizza sauce over top. Sprinkle with pepperoni, green onion, green pepper. Bake 350 degrees for about 10 minutes. Top with mozzarella cheese and bake 5 more minutes until cheese is melted and mixture is heated through.
I modified the recipe by adding more crushed red pepper, garlic, and oregano (just a little bit more) and I also mix some shredded mozzarella cheese and chopped pepperoni and pizza sauce throughout and not just on top
best if eaten with “stoned wheat thins” crackers
Buffalo Chicken Dip
* ~1 lb chicken breasts, boiled, shredded
* 2 (8 ounce) packages cream cheese, softened
* 1 cup Ranch dressing
* 3/4 cup pepper sauce, such as Franks® Red Hot®
* 1 1/2 cups shredded Cheddar cheese
* 1 bunch celery, cleaned and cut into 4 inch pieces
* 1 (8 ounce) box chicken-flavored crackers
DIRECTIONS
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks / Tortilla chips.
Enjoy as you watch Brett kick some Dolphins behind.
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Here’s a chili that you will love……. Easy too.
Two cans of Hormel chili w/beans.
One lb. of bacon.
One med size onion.
1) Dice onion and bacon and fry together.
2) Add chili.
season w/ tobasco sauce to taste.
PS. Don’t forget to peel the onion !!.
You and Kris Jenkins would make a hell of a cooking show
Martha Stewart would be proud.
hank/naples … is that why some of the onion in my dip was so papery? :)
all, thanks for the suggestions, much appreciated!
I don’t want to spend alot of time preparing food on gameday:
1)London Broil Sandwiches
Cook London Broil as desired, slice, put on fresh hard roll, add A-1 Steak sauce.
2) Sabrette hot dogs with Guldens mustard and sauerkraut
Droseatwork, both of these recipes sound great. I never thought the phrase “quiche dish” would come up on this blog though…
When I was living with my law school buddy in an apartment in Mineola, I’d cook up Bubba Burgers on the Foreman Grill, with bacon, egg and cheese on top.
Then my girlfriend made me move into a more expensive apartment. Then, she broke up with me.
Now, my food will be whatever my Momsie prepares for me, because I live at home for a few months :(
haha
we still love you dsmizzle
The game hasn’t officially started until this dip gets served.
Sausage Chili Dip
2 cans Hormel Chili without beans
1 lb sweet or hot Italian sausages
1 lb Velveeta cheese, cut into chunks
8 oz. shredded cheddar (or Mexican)
Remove skin from sausages and fry them up until the pink is gone and the pieces are broken up small. Drain off the fat.
Mix up the rest of the ingredients, spread it in a baking dish, and bake at 375 for 20 minutes until hot and bubbly.
serve with tortilla chips. Mmmmmm.
Roof Dogs-
8 Nathans hotdogs, slit down all sides and marinated in peter luger sauce (available at ny area grocery stores). Wrap the dogs in turkey bacon and pan fry. put aside.
take a tube of biscuits and flatten them on a pam coated baking pan. wrap the hotdogs in the biscuits with diced onions, diced pickles and mozzarella cheese. insert your condiments of choice (i like honey mustard and ketchup).
bake at 425 degrees until golden brown. Can be consumed whole or cut to pieces and served as finger food. your mortician will thank me.
Keep em’ coming!
Aside from steak and clams!!!
Artichokes:
Steam untill soft
Fray out the leaves
Itialian bread crums
Garlic in all forms
Parm cheese
Then pour butter over the top and bake until the tops are browned. Mmmmm!